Vegetable Burritos

* Exported from MasterCook II *

Vegetable Burritos

Recipe By :
Serving Size : 6 Preparation Time :1:00
Categories : Burrito

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 each tortillas -- * see note
SAUCE:
1 small yellow onion -- chopped
1 each garlic clove -- crushed
1/4 cup water
1/4 cup chili peppers, canned -- chopped
1/2 tablespoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon coriander -- ground
1 dash cayenne
8 ounces tomato sauce -- ** see note
1/4 cup tomato paste -- *** see note
1 cup water
FILLING:
1 small yellow onion -- chopped
1/2 cup green bell pepper
1/4 pound fresh mushrooms -- cleaned & chopped
1/2 cup water
1/2 cup corn kernels -- frozen fresh
1 cup zucchini -- chopped
1 teaspoon chili powder
1/2 teaspoon ground cumin

Sauce: Saute the onion and garlic in the water for 5 minutes. Add the green
chilles and spices, stir, and saute a few minutes. Add the remaining
ingredients, mix well, and simmer for 15 minutes. Set aside.

Filling: Saute the onion, green pepper, and mushrooms in the water for 5
minutes. Add the corn, zucchini, and spices, saute about 10 more minutes,
and set aside.

Preheat the oven to 350 degrees. Place about 1/3--1/2 cup filling down the
center of each chapati or tortilla and roll up. Spread 1 cup sauce over the
bottom of a covered casserole dish. Place the burritos seam-side-down in the
casserole. Pour the rest of the sauce over the burritos, cover, and bake for
30 minutes.

VARIATION: FOR "CHEESE" BURRITOS, use potato-based Melty Cheese (recipe page
264 in THE MCDOUGALL PROGRAM) instead of the sauce given here...

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NOTES : * Whole Wheat tortillas. Use Whole wheat torillas in recipe and add
to Mastercook's database!

** Low sodium tomato sauce. Use low sodium tomato sauce in recipe and add to
Mastercook's database.

***